This is a delicious and lovely fall cake that features pears. Upside-down cakes are wonderful, because they are very easy to make and at the same time look like they were made by a master chef. One of the ingredients that sets this cake apart is the addition of cardamom. If you have never used cardamom in a recipe before, I encourage you to give this recipe a chance as the cardamom in it is subtle but really enhances the flavor of the cake. If you love pears and the taste of fall spices, give this yummy pear upside-down cake a try!
Preparation time is 30 minutes. Total time is 1 hour and 30 minutes.
This cake is a new family favorite. It is delicious and sweet. I started with a basic buttermilk cake recipe that makes a moist yellow cake. I then added mascarpone cheese to the frosting. It adds an extra richness and 'yum' factor to the cake. The cheese also acts as a stabilizer to the frosting - so it holds up well over time. The frosting is not overly sweet, but just sweet enough to counter balance the sweetness of the cake perfectly. Make sure you read through the directions carefully before you begin making this heavenly cake!
Preparation time is 25 minutes. Bake time is 25 minutes. Frosting and filling preparation time is 40 minutes. Total time is 1 1/2 hours (plus cooling time).
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I will try my best to describe how good this cake is. But until you make it and taste it yourself, I am afraid my words will not do this recipe justice. If you love peaches and have good peaches available, I encourage you to try this cake. The wonderful thing about upside-down cakes is that they look really impressive, but they are deceptively easy to put together. Your friends and family will be in awe of your baking skills, and once they taste this cake, you will have them begging for more. I assure you - they will be impressed!
I'll tell you a little bit about this cake to give you an idea of how it will taste. I believe what sets this cake apart from others is the nutmeg. You can use purchased ground nutmeg or using a micro plane and a whole nutmeg, grate in a few swipes of this awesome spice - just a pinch of it will do. The flavor will have people wondering what that delicious taste is. Now, if you hate nutmeg, by all means leave it out of your cake, i...
Rhubarb is a vegetable that is most often used in baked sweet desserts. To me, it brings to mind a plant that I would find in grandma's garden - somewhat old fashioned, but still delicious. I have a few rhubarb plants in my garden, because my family enjoys eating the baked sweets that I make with their stalks. One of the desserts I make is the rhubarb upside-down cake.
This cake is sweet and goes great with the tartness of the rhubarb. This recipe is from my mother-in-law, and it is a family favorite that I wish to share with you. If you have never had rhubarb, this is a great recipe to introduce rhubarb to your palate. Also, whipped cream compliments this cake perfectly, so give it a try!
Rhubarb is often found in the produce section of the local grocery stores during spring and early summer. The ones that I see here are red in color. The rhubarb that I grow is green (with a little red). It all tastes the same, so buy whatever is available....
This recipe comes from my mother-in-law, Linda. I like this cake because the texture is a bit heavier than most traditional angel food cakes. It holds up well under a pile of beautiful seasonal berries and a dollop of whipped cream. If you want to present a special cake for a special occasion, why not give this lovely dessert a try?
You will need an angel food cake pan for this recipe. You will also need a very large glass or stainless steel bowl when beating the egg whites.
When breaking the eggs, separate the yolks from the whites. I do this over a drinking glass in case the yolk breaks. If the yolk breaks, discard. If any egg yolk gets in your egg whites, your eggs will not reach a stiff peak result. Make sure your egg whites are room temperature!!!
Preparation time is 25 minutes. Bake time is 35 minutes.
1 1/4 cup sifted flour
1/2 cup sifted sugar
2 cups egg whites (approximately 14 large eggs), room temperatu...
Here is another great recipe from Clodagh's Irish Kitchen cookbook by Clodagh McKenna. This is one of the best chocolate cakes I have ever tasted. It is rich, dark, and sweet. I was not too sure about putting beer in my cake, but it really adds a beautiful depth to the chocolate. I love the cream cheese frosting in this recipe too! The frosting serves as a nice counterpoint to the cakes dark chocolatey richness. As Clodagh says in her cookbook, "Guinness adds a wonderful richness, making this the perfect Irish cake." I couldn't have said it any better!
When frosting your cake you can frost the side (as I did) if you desire.
I like to cool my cake for at least 2 hours before frosting it.
This recipe comes with a warning - if you make these delicious cupcakes, you may eat them all! These cupcakes are rich and moist. They also have a classic red velvet taste that people love. The half cup of cocoa powder adds the right amount of chocolate balance in this recipe. This recipe makes 24 to 30 cupcakes. I usually do 24 as the cupcakes are bigger (so more bites in every one). I also adapted this recipe from McCormick Holiday. I made a minor change in their recipe and (I hope) improved on an already classic recipe.
Even though the cake scores high in yumminess, the frosting is what truly pushes these cupcakes from great to extraordinary! It tastes so good that to describe it is often beyond words (especially when you have a mouthful of cupcake). These cupcakes are an amazing Valentine's Day treat or great for making any occasion even more special. The most challenging thing about these cupcakes will be trying to stop at eati...
If you are a lemon dessert fan, you are going to love these adorable cakes. And as a bonus, they are low in calories and fat! They taste very decadent too. I have served these cakes to both guest and family, and I always get compliments on them. They look very pretty, especially, if you add powdered sugar and raspberries to decorate them! I have included several tips for making this dessert to help ensure success! So the answer is yes! You can have your cake and eat it too!
Some helpful tips:
1. When zesting lemon (or any citrus), make sure to get the very top peel of the fruit. The white pith is bitter.
2. Any extra zest or lemon pulp can be put in your garbage disposal to 'freshen up' your drain. If your disposal can handle it, the peel can go in too. Mine is old, so I do not put the peel in it.
3. Be extra careful with microplanes (the tool that zests your fruit)! I have had many scraped flesh in using this impl...